Ingredients
4 tbsp extra virgin olive oil
3 large leeks, cleaned, washed and cut into 1/2cm rounds
2 garlic cloves, minced
250g spinach, washed, cooked and drained well
250g ricotta
100g grated parmesan
Salt and pepper
8 cannelloni sheets (make yourown or buy ready made)
1 cup leek, tomato and chilli sauce (recipe here)
Extra parmesan to serve
Method
Heat olive oil in a pan and gently fry leeks and garlic until soft. Roughly chop spinach and mix in a bowl with ricotta, cooked leeks and parmesan.
Season to taste. Cut sheets of pasta into 12 rectangles 6cm by 10cm.
Cook immediately in boiling, salted water. Place cooked sheets on wet tea towels. Spoon ricotta mixture on each sheet of pasta and roll into a log. Spoon some tomato sauce on bottom of a baking dish.
Arrange cannelloni in dish and spread more tomato sauce on top. Season and bake in a preheated oven at 180C for 15 minutes. Serve straight from oven with more grated parmesan.
